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Gwyneth Platrow’s Kale Sweet Potato Salad & Miso Dressing


Ingredients for Kale Sweet Potato Salad:

1 tablespoon chickpea miso paste
2 tablespoons olive oil
1 sweet potato, cut into 1-inch cubes
⅛ medium red onion, thinly sliced
¼ teaspoon kosher salt
¼ teaspoon grated lime zest
2 cups baby kale
¼ cup picked fresh cilantro
¼ cup hulled pepitas (pumpkin seeds), toasted
Miso-Ginger Dressing
1 teaspoon sesame seeds

Ingredients for Miso Dressing:

2 teaspoons chickpea miso paste
2 teaspoons grated fresh ginger
Zest and juice of 2 limes
½ cup extra virgin olive oil
Flaky sea salt


Directions for Kale Sweet Potato Salad:
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the miso and olive oil.
Toss the cubed sweet potatoes in the miso mixture until evenly coated. Spread the potatoes out on the prepared baking sheet and roast for 20 to 25 minutes, until soft and caramelized.
Meanwhile, in a small bowl, toss the onion slices with the salt and lime zest and let sit for about 10 minutes.
While the potatoes are still warm (not hot), transfer them to a serving bowl and toss with the kale, cilantro, pepitas, onion, and dressing. Finish with the sesame seeds.

Directions for Miso Dressing:
In a small bowl, whisk together the miso, ginger, lime zest, and lime juice.
While whisking continuously, slowly add the olive oil, then whisk until emulsified.
Taste and season with salt.
Cover and store in the fridge for up to 1 week.